Philippine Mung Beans in Coconut Milk
photo by PaulaG
- Ready In:
- 1hr 30mins
- 1 1⁄2 cups dried mung beans
- 1 - 1 1⁄2 cup onion, finely chopped
- 2 tablespoons vegetable oil
- 1⁄2 teaspoon salt
- 2 tablespoons fresh gingerroot, peeled and finely minced
- 1 -2 small fresh chili pepper, minced
- 5 -6 garlic cloves, minced
- 14 ounces coconut milk
- 1 tablespoon soy sauce
- 2 cups finely chopped chard leaves
- Soak the beans in water for several hours or overnight. Drain, then cook them until tender (about 1 hour). Drain.
- While the beans are cooking, saute the onions in the oil with salt.
- When translucent, add ginger, chiles, and garlic. Simmer on low heat for a few minutes.
- Add the coconut milk and simmer for 5 more minutes.
- Combine the beans and the coconut milk mixture in a large pot. Add the soy sauce and chard, and cook until the chard wilts.
- Remove from heat and serve (I like it with rice).
This is a great starter recipe... that is, I've never made it exactly as written, but have thoroughly enjoyed 2 versions of it that I have made. First, the instructions are not complete, and I had to look at other Philippine mung bean recipes to figure out how much water to add to the soaked/drained beans before cooking them for an hour. In Step 1, after soaking and draining I then add 4-1/2 cups of water or broth, bring to a boil, and cook gently for about one hour. By this time, most of the water is absorbed, leaving a thick, but tender porridge-like consistency. No draining is necessary after cooking this way. To make an Indian version, while the beans are cooking I'll add about 1 tsp of turmeric, 2 TBS of madras curry powder, and I usually use about 2-3 tsp of salt, to taste. I also throw in the onions & garlic while the beans are cooking, and they're all soft by the time the beans finish cooking. I leave out the soy sauce and chard; and add the coconut milk and adjust seasonings to taste at the end. To make a Thai version, while the beans are cooking I'll add 1-1/2 tsp dried galangal, 3 tsp dried lemongrass (no access to fresh where I'm at), 1 tsp turmeric, 2 TBS red curry paste, 2-3 tsp salt to taste, and 1 tsp sugar. Again, leave out the soy sauce and chard; and add the coconut milk and adjust seasonings at the end. Great recipe! Thanks for sharing and inspiring!
I've made this recipe several times now because it's so easy and delicious. We've been growing our own mung beans and ginger and chilli (and would use our own coconut milk too if it wasn't such darned work to make it!) so it's a real homegrown dish for us and a pleasure to make. Thanks for posting it!